These healthy Greek yogurt mashed potatoes have more protein than the traditional mashed potato recipe, plus delightful, rich flavor. An easy side dish with just 5 ingredients.
Make this side dish with creamy Yukon Gold potatoes. You can create creamy mashed potatoes with the skins or without!
This easy twist on a basic side dish is a new favorite in my house. Whether you are looking for a healthier twist on traditional mash, or you want a richer and tangier variation of the classic – these Greek yogurt mashed potatoes are for you.
Mashed potatoes are one of my most popular side dishes and I love doing riffs on the classic Fluffy Mashed Potatoes everyone is familiar with.
While I have a stellar collection of delicious side dishes for your table, my Greek yogurt mashed potatoes are a number one pleaser with the folks I feed.
For those desiring a healthier starch, adding Greek yogurt in mashed potatoes boosts protein and calcium content.
It adds a creamy texture and tangy kick to hearty spuds. Compared to other mashed potato mix-ins, Greek yogurt makes for a lighter dish, without compromising on taste! It is truly nutritious and delicious.
Check out other mashed potato variations like garlic herb mashed potatoes, and Boursin mashed potatoes.
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Why You'll Love This Recipe
These 5-ingredient Greek yogurt mashed potatoes upgrade your mashed potatoes game without overcomplicating things.
Here are some reasons this simple, yet effective twist will likely become a staple on your table:
- Creamy Texture: Greek yogurt adds a velvety and creamy consistency to mashed potatoes.
- Tangy Flavor: The addition of Greek yogurt introduces a subtle tanginess to balance the butter and milk.
- Healthy Option: Nonfat Greek yogurt is a healthier alternative to sour cream, heavy cream, and loads of butter. Those are usually mixed-in to mashed potatoes. It also offers a boost in protein and calcium without compromising on flavor.
- Nutritional Benefits: Greek yogurt mashed potatoes are high in both protein and calcium and if you use nonfat yogurt, lower in fat than traditional mashed potatoes.
- Easy to Make: This mashed potato recipe only takes a few ingredients and 25 minutes of your time. It is an easy go-to dish to enjoy on busy weeknights and gatherings.
- Crowd-Pleasing: While this mashed potato recipe is nutritious, it is also delicious. The greek yogurt not only rounds-out the nutrition value, but it also elevates the yumminess of the meal.
Ingredients
With just 5 ingredients, you can make this easy side dish.
- Yukon Gold Potatoes: I use Yukon gold potatoes for their creamy texture and buttery flavor. They make this dish taste rich and indulgent, without the addition of high-calorie mix-ins.
- Kosher Salt: The coarse texture and mild flavor of kosher salt is perfect for seasoning the potatoes as they cook as well as finishing the dish.
- Milk: Milk adds liquid to the mashed potatoes, making the texture smoother and softer. It also provides a touch of creaminess without the need for heavy cream.
- Butter or Olive Oil: Butter or olive oil adds richness and flavor to the mashed potatoes.
- Plain, Nonfat Greek Yogurt: Greek yogurt adds creaminess and a subtle tangy flavor to the mashed potatoes. It serves as a healthier alternative to traditional dairy options, adding more protein and calcium.
Make Healthier Mashed Potatoes
- Increased Protein: Greek yogurt adds a boost of protein in mashed potatoes.
- Increased Nutrients: Greek yogurt adds vitamin C and gut-friendly bacteria.
- Reduced Fats: Greek yogurt provides a reduced-fat substitute to traditional mashed potato mix-ins, such as cream, butter, and sour cream.
- Lower Glycemic Index: Yukon Gold potatoes not only have a buttery and creamy texture, but they have a lower glycemic index than other potato varieties.
How To Make Greek Yogurt Mashed Potatoes
- Peel or wash the Yukon Gold potatoes. Cut into 2-inch pieces.
- Place potatoes in a large pot and cover with cold water. Add a teaspoon or so of kosher salt to the water. Simmer until fork-tender but not falling apart.
- Transfer potatoes to a large mixing bowl or mixer. Finely crumble.
- Add milk, butter, salt, and Greek yogurt.
- Beat until very smooth. Add more milk if needed to create a light, creamy texture.
- Serve hot, garnished with parsley if desired.
Expert Tips For Recipe Success
I’ve got some helpful tips for making these mashed potatoes.
- Bring potatoes and water to a boil together: Combine the water and potatoes in a pot before heating. Then bring everything to a boil together. This allows the potatoes to cook more evenly and not get mushy on the outside before the inside is done.
- Salt boiling potatoes: It is important to salt the water when boiling potatoes. The potatoes will absorb some of the water as they cook. Salted water will season the potatoes from the inside-out!
- Warm ingredients: Heat the milk and butter before adding them to the potatoes. This helps maintain the temperature of the potatoes and ensures a smoother consistency.
- Don't overmix: Be careful not to overmix the potatoes once you've added the milk and yogurt. Overmixing can result in gummy potatoes. Mix just until everything is combined and smooth.
- Adjust consistency: If the mashed potatoes are too thick, add more warmed milk a little at a time until you reach your desired consistency. Be cautious not to add too much liquid, as this can make the potatoes runny.
Storage And Freezing
By following simple steps for storing and freezing mashed potatoes, your side dish will be great for more meals!
Storing Mashed Potatoes
- Refrigerate: Allow the mashed potatoes to cool completely before transferring them to an airtight container. Store them in the refrigerator for 3 to 4 days.
- Reheating: To reheat refrigerated mashed potatoes, gently warm them in a pot over low heat, stirring occasionally. You may need to add a splash of milk to restore creaminess. You can also heat them in the microwave in 1 to 2 minute bursts, stirring in between.
Freezing Mashed Potatoes
- Freezing tip: Allow the mashed potatoes to cool completely before freezing. This helps prevent ice crystals from forming and ensures better texture upon reheating. The mashed potatoes can be frozen for 2 to 3 months.
- Portioning tip: Divide the mashed potatoes into individual portions or use an ice cube tray for smaller servings. This makes it easier to thaw only the amount you need.
- Packaging options: Transfer the mashed potatoes into airtight containers or freezer bags, squeezing out as much air as possible to prevent freezer burn.
- Thawing tip: To thaw frozen mashed potatoes, transfer them to the refrigerator and allow them to thaw overnight. You can also thaw them in the microwave using the defrost setting, stirring occasionally to ensure even heating.
Variations
Below are some great variations if you want to make these mashed potatoes your own. Or, check out my four mashed potato mix-ins recipe!
- Add bacon: You can crisp and chop bacon and stir it in or add it to the top of the potatoes.
- Add garlic: Roasted, smashed garlic would be a delicious caramelized addition to this recipe.
- Add lemon zest: Adding a bit of lemon zest pops the tangy flavor of this side dish.
- Add spices: You could add a dash of cayenne pepper, or smoked paprika for a hint of flavor.
- Use different potatoes: While I love the buttery flavor and creamy texture of Yukon Gold potatoes, russet potatoes will also work well.
What To Serve With Mashed Potatoes With Greek Yogurt
Make a meal with these mashed potatoes and more Tara Teaspoon recipes.
FAQs
While it won't have the exact same flavor and nutrition benefits as Greek yogurt, you could substitute sour cream.
Yes. Put peeled potatoes and water to cover them by an inch in the slow cooker. Add salt, then cook 6 to 8 hours on low, or 3 to 4 hours on high until they are tender. Proceed with the recipe as written.
More Delicious Side Dishes
- Shredded Carrot and Apple Salad
- Gluten-Free Cornbread
- Smoked Gouda Mac and Cheese
- Brown Sugar Carrots
- Fancy sweet potato casserole
- Roasted parsnips
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📖 Recipe
Greek Yogurt Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes (peeled or washed, cut into 2-inch pieces)
- 1 teaspoon kosher salt (plus more for boiling potatoes)
- ⅔ cup milk (heated)
- 2 tablespoons butter or olive oil (heated with the milk)
- ½ cup plain nonfat Greek yogurt
- Chopped parsley for garnish if desired
Instructions
- Place potatoes in a large pot, cover with cold water by 2 inches and add a teaspoon or so of kosher salt to the water. Bring to a boil, then reduce to a simmer. Simmer until fork-tender but not falling apart, about 30 minutes; drain.
- Transfer potatoes to a large mixing bowl or mixer with the whisk attachment. Beat on medium speed until finely crumbled. Add milk, butter, salt, and Greek yogurt. Beat until very smooth. Add more milk if needed to create a light, creamy texture. Serve hot, garnished with parsley if desired.
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Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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